Not exact matches
I know I should have only used it in the
lesser amount
flour but I decided to use it for the main ingredient
due to the similar nutrient stats to oat
flour and I knew oat
flour can turn out grainy also.
I believe it affected the cake as there was
less juice inside the lemon after it deflated, and I had added 1 TB coconut
flour due to some of the comments.
It's a spin on traditional pancakes but
due to the addition of banana, it requires
less flour.
Pasta is made from wheat
flour, which has
less protein
due to the milling process.
The general rule of thumb with banana
flour is to use 30 %
less than traditional
flours due to the high fiber content of banana
flour, so roughly 2/3 cup banana
flour for every 1 cup of traditional wheat
flour.